Anyone have a recipe for vegan tortilla soup? I'm having a wicked craving?

The recipe above is for vegetarians, but this one is for vegans: Ingredients Vegetable base to sautee: 4-5 ears fresh corn cut from the cob or a large bag of frozen corn 3 med onions-med. Dice 3-4 cloves garlic-med. Dice oil to sautee- canola and/or olive oil (for taste) add'l sautee items: 1 cup roasted red peppers cut up pulp of reconstituted ancho or pasilla chili pepper (soak dry pepper in boiling water 5 min.

- use 1 or more to suit taste) 2-3 diced jalapenos 1 large fresh tomato chopped 1/2 cup of chopped fresh cilantro ground cumin sea salt (go light) black pepper fresh lime juice paprika. 1 large can of crushed tomatos for the liquid: 2-3 cups prepared vegetable boullion- I use Maggi brand optional: a cup or so of vegan "dairy" product- could be anything from a soy cheese to a soy milk/cream. This will give the soup a nice, well blended consistency and will help all of the other flavors meld.

Lastly: 6-8 corn tortillas- stale and torn into small pieces additional canola oil to fry them with Directions Sautee the corn, onions, garlic together in a large sautee pan- let the corn begin to brown a little then add the salt, pepper, cumin, paprika and mix thoroughly. Add the rest of the sautee ingredients (ancho pepper pulp, jalapenos, cilantro, tomato,lime juice) and cook a while longer until hot. Turn off heat and add the entire can of crushed tomatos, stir in well and let the mixture cool a little.

Prepare the boullion and have it ready. (or use any vegetable soup stock that you like). When the sautee mix cools sufficiently, add it in small batches to the food processor and grind it up- don't make it overly smooth, just leave a little texture.

Put all of the processed corn sautee into the soup pot, thin down with the boullion and cook until hot and tasts have blended together. When the cooking is nearly done the optional vegan dairy product should be added- lower the heat until all is blended smoothly, and adjust seasonings. To finish up, fry the torn up tortillas in hot oil until they get toasty and begin to crisp up- add them immediately to the prepared soup- stir it up and eat!

Tastes even better the next day. Serve topped with chopped cilantro or some shredded soy cheese.

Here is a Vegan Tortilla Soup for you to try! Enjoy. Tortilla Soup 1/2 tablespoon canola oil 1 onion, coarsely chopped 4 cloves garlic, finely chopped 1 jalapeno chili, finely chopped 2 tablespoon tamari or soy sauce 2 teaspoons ground cumin 1 teaspoon sea salt, or to taste 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 9 cups vegetable broth 1 pound tomatoes, coarsely chopped 1/3 cup tomato paste 8 organic corn tortillas, coarsly chopped 1/4 cup finely chopped fresh cilantro Toppings: 1/2 cup Crispy Tortilla Strips 1 avocado, peeled, pitted, and sliced Tofu Sour Cream 1.

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic, and saute for 5 minutes, or until the onions are translucent. Add the jalapeno chile, tamari or soy sauce, cumin, salt, oregano, and pepper, and saute 1 minute longer.2.

Stir in the broth, tomatoes, and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 10 minutes, or until the tomatoes are tender.

Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart. 3. Using a hand held immersion blender, blend the soup in the pot until smooth.

Alternatively, working in batches, puree in a regular blender. Stir in the cilantro.4. Ladle the soup into bowls.

Garnish with the tortilla strips, avocado, and tofu sour cream, and serve.

NGREDIENTS (Nutrition) * 2 tablespoons vegetable oil * 1 (1 pound) package frozen pepper and onion stir fry mix * 2 cloves garlic, minced * 3 tablespoons ground cumin * 1 (28 ounce) can crushed tomatoes * 3 (4 ounce) cans chopped green chile peppers, drained * 4 (14 ounce) cans vegetable broth * salt and pepper to taste * 1 (11 ounce) can whole kernel corn * 12 ounces tortilla chips * 1 cup shredded Cheddar cheese * 1 avocado - peeled, pitted and diced * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal NoteDIRECTIONS 1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender.

Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.2.

Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

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